Appetizer Displays

Carlson's Smoked Whitefish display with whole smoked Lake Michigan Whitefish, smoked whitefish sausage, smoked whitefish pate. Served with capers, diced red onion, whole grain mustard, cracker and flatbread assortment

Mediterranean display: A combination of the following: dolmas, caper berries, roasted red peppers, grilled squash, marinated onions, dates, figs, olives, roasted garlic, roasted tomatoes, flatbreads.

Local cheese and produce display: Featuring an assortment of local fruits and vegetables of the season as well as locally made cheeses, condiments, and crackers.

• Cream Cup Dairy, Kaleva, MI
  Fresh Cheddar Curds
• Farm County Cheese House, Lakeview, MI
  Cheddar, Colby, Monterey Jack
• Grassfields Cheese, Coopersville, MI
  Organic, Raw Milk Farmstead Cheese, Gouda, Leyden, Edam, Lamont Cheddar, Fait Gras
• Halpin's Land of Goshen in conjunction with Douglas Valley Winery, Kaleva, MI
  Chevre, Caprine,Feta
• Leelanau Cheese Company, Suttons Bay, MI
  Raclette, Aged Raclette, Fromage Blanc
• Montchevre Betin, Belmont, WI
  Belmont Blue
• Roth Kase USA, Monroe, WI
  Buttermilk Blue Cheese
• Serra Cheese Company, Detroit, MI
  Fresh Mozzarella, Smoked Provolone, Caciovallo(aged Parmesan)
• Zingermans Creamery, Ann Arbor, MI
  Manchester, Bridgewater, Detroit Street Brick, Lincoln Log

Passed Appetizers:

• Peppadew peppers stuffed with herbed cream cheese
• Chicken, lamb, or beef satay
• Sun dried tomato and goat cheese on crostini
• Feta and herb stuffed crimini
• Steak au poive on crostini with blue cheese mousse
• Shrimp wrapped in apple wood smoked bacon with tasso béarnaise
• Korean short ribs
• Crab cakes with roasted red pepper puree
• Fishtown smoked whitefish dip and crackers
• Ceviche in a tortilla cup
• Yukon gold potato stuffed with rainbow chard slaw and shiitake
• Curried samosas with yogurt dipping sauce
• Dijon and cabernet marinated pork and local apple skewers
• Forest Garden Organic Farm Shiitake Ravioli with gorgonzola cream sauce, roasted red pepper coulis, balsamic reduction, pecorino cream
• VerSnyder's Fruits fried green tomatoes with local red pepper and parsley coulis
• Stone House Brochette with local onion marmalade and Leelanau Cheese Raclette
• Millie Hathaway's juliet and sungold tomatoes stuffed with hot Italian sausage
• Grilled Forest Garden organic shiitake skewers with rosemary oil
• Miniature local Yukon gold potatoes stuffed with apples, sausage and onion
• Proscuitto di Parma wrapped local asparagus with lemon aioli
• Korean Flank Steak roll with local scallion and red pepper
• Local heirloom tomato caprese skewers with fresh mozzarella and organic basil
• Carne Asada skewers
• Green mole chicken skewers
• Black bean, local corn and queso fresco tostaditas
• Marinated antipasto skewer with tortellini, cheese, and salami and peppadew peppers
• Goat Cheese or Fromage Blanc and herb stuffed cherry tomatoes
• Vegetable nori rolls with Meadowlark Farm carrots and scallions
• Forest Garden Organic Farm shiitake mushrooms stuffed with Italian sausage
• Molinari salami caps with herbed cream cheese and olive
• Chicken, beef, or lamb satay with peanut or zahtar sauce
• Roasted tomato, artichoke and local pesto brochette
• Halpin Farms pulled pork on a honeycrisp apple slice with whipped stilton
• Goat cheese stuffed dates
• Shaved lamb, roasted red pepper and whipped feta on a crostini
• Fried Halloumi cheese with pita and olive tapenade
• Forest Garden Organic shiitake, morel and Cambozola puffs
• Sun dried tomato and goat cheese on crostini
• Smoked salmon, cream cheese and fresh dill on pumpernickel toasts
• Gorgonzola mousse in apricot cup with roasted walnuts
• Cannelini bean mousse on a sea salt and garlic crostini
• Tapenade on crostini- artichoke, sun dried tomato, pesto, olive, mushroom
• Stilton, local pear and watercress on pumpernickel
• Beef carpaccio on crostini with extra virgin olive oil and cracked black pepper
• Ricotta and spinach ravioli with local tomato coulis dip
• Forest Garden Organic shiitake and parsley wontons with balsamic reduction
• Spring rolls with assorted dipping sauces
• Thai beef satay with pumpkin
• Smoked whitefish and chive pate in a phyllo cup
• Yukon Golds stuffed with swiss chard and bacon